Soup

It’s hard to know what to make of the weather. We’ve gone from record low temperatures on Tuesday to a day of rain yesterday. Tomorrow they’re calling for unseasonable warmth. At this point, I think the only thing we can count on is that it’ll last for about twenty-four hours, after which we’ll be hit with a completely different weather pattern.

The only constant for me this month has been the soup. We started the year by eating Stone Soup at our friends’ cottage, an annual tradition. And since we’ve come home, I’ve made soup three times for dinner.

This corn and bacon soup is a great choice for cold weather, but don’t hesitate to try it even if you’re enjoying warmer weather now. It’s hearty and nourishing, and there were leftovers for a delicious second meal. It may not have the literary merit of Alligator Soup, but I’d definitely give away my hockey stick for a bowl of this.

(By the way, Alligator Pie, a wonderful collection of poetry by Dennis Lee, was one of my favourite read-aloud books when the girls were small. When I told them I was posting this verse, they recited “Rattlesnake Skipping Song”, another poem from the collection, in unison. If I ever post a rattlesnake recipe, I’ll be sure to quote that one.)

Corn and Bacon Soup(adapted from Canadian Living)Note: the original recipe made a thicker, creamier chowder, so check out the original recipe if that appeals.

HI Beth, I love the poem–and Dennis Lee is new to me. I'll have to introduce him to my grandson. Your soup looks delicious-and I like that it is not the ultra-thick creamy version, which can be too heavy, even when it is bitter cold.

Happy New Year Beth! I love soup and regardless of the crazy weather a bowl of soup always works for me! Your bowl of soup looks delicious-how can you go wrong with bacon and corn-my husband would enjoy this recipe 😉

I'll bet most of our meals this year have been soup, chili, or stew. All something with a lot of comforting liquid. Anyway, this soup looks wonderful. And I love the light on the pictures. Good job on those, and the recipe. Thanks.